ORANGE COUNTY, Fla. —  Woodfire cooking is his jam and chef Jason Campbell of Luke's Kitchen and Bar knows how to sizzle up a good pork porterhouse.

What You Need To Know

  • The porterhouse will sit on a bed of a sweet onion sauce

  • And there is a sweet salad with Southern peaches as a tasty side

“Played a lot a sports. When it became time to become an adult, I went to culinary school,” he said in the kitchen of the Maitland restaurant.

In this week’s Chef’s Kitchen, Campbell takes a 16-oz bone-in pork porterhouse from Duroc, which is a high-quality breed of the pig.

“As that cooks, we are going to get our salad ready,” he advised.

It is a crunchy fennel that accompanies Southern peaches.

“The sweetness is going to counterbalance that rich smokiness we're going to get off the grill,” he said, while adding chili paste, seasoning and herbs.

Once the porterhouse is roasted and there is a nice caramelization, it will sit on a bed of a sweet onion sauce, with garlic.

“There you go. There's our pork porterhouse with sweet onion puree,” he exclaimed.

Luke’s Pork Porterhouse

(Recipe makes 1)


  • 16oz pork Porterhouse or bone in chop
  • 2oz sliced peaches
  • 2oz shaved fennel 
  • 3oz onion soubise- recipe below 
  • 1 tablespoon chopped herbs- parsley, chive, dill, tarragon 
  • Olive oil 
  • Lemon juice

Onion Puree

  • 2 large onions, peeled and thinly sliced
  • 4 cups heavy cream
  • 4oz butter

In sauce pot, melt butter. Add onions and pinch of salt and cook onions until soft. Add heavy cream and cook until onions have become cooked through.

Reserve 1 cup heavy cream cooking liquid from onions. Strain onions and place in blender and blend until smooth,  add cooking liquid if mixture is too thick and season with salt. Keep warm.

To Make Dish
Set grill to medium high heat. Season chop well with salt and pepper. Grill chop on each side for about 5-6 minutes and until the internal temp reaches 130 degrees.

Let chop rest. While chop rests, assemble peach and fennel salad. Toss peach and fennel with 1/2 Tablespoon olive oil and 1/2 Tablespoon lemon juice. Add mixed herbs and season with salt and pepper.

To Plate
Place onion puree down on plate, place chop on puree and top with salad mixture.